Aghiorgitiko Greek
grape of Nemea, planted almost
everywhere. Versatile, delicious, from soft and charming to dense and
age-worthy. A must-try.
Agiorghitiko See AGHIORGITIKO.
Aglianico Southern Italian. Dark, deep and fashionable.
Aragonez See TEMPRANILLO.
Auxerrois See
MALBEC, if red. White
Auxerrois has its own entry in white grapes.
Băbească Neagră Traditional
“black grandmother grape” of Moldova; light body and ruby-red
colour.
Babič Dark
grape from Dalmatia, grown in stony seaside v’yds round Sibenik. Exceptional
quality potential.
Baga: Portugal.
Bairrada grape. Dark and tannic. Great potential but hard to grow.
Barbera Widely
grown in Italy, at its best in Piedmont: high acidity, low tannin, cherry
fruit.
Ranges from barriqued and serious to semi-sweet and
frothy. Fashionable in California and
Australia; promising in Argentina.
Blauburger Austrian cross: BLAUER PORTUGIESER and BLAUFRÄNKISCH.
Simple wines.
Blauburgunder See
PINOT N.
Blauer Portugieser Central
European, esp Germany (Rheinhessen, Pfalz, mostly for rosé),
Austria, Hungary. Light, fruity reds to drink
slightly chilled when young. Not for laying down.
Blauer Zweigelt See
ZWEIGELT.
Blaufränkisch (Kékfrankos, Lemberger, Modra
Frankinja) Originally Hungarian; now big
in
Austria, widely planted in Mittelburgenland:
medium-bodied, peppery acidity, a
characteristic salty note, berry aromas and
eucalyptus. Often blended with CAB SAUV or
ZWEIGELT. Lemberger in Germany (speciality of Württemberg),
Kékfrankos in Hungary,
Modra Frankinja in Slovenia.
Cinsault (Cinsaut) A
staple of southern France. V.gd if low-yielding; wine-lake stuff if not.
Makes gd rosé. One of the parents of PINOTAGE.
Cornalin du Valais Swiss
speciality, esp in Valais.
Corvina Dark
and spicy; one of the best grapes in the Valpolicella blend. Corvinone, even
darker, is a separate variety.
Côt See
MALBEC.
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Boğazkere Tannic
and Turkish. Produces full-bodied wines.
Bonarda Several
different grapes sail under this flag. In Italy’s Oltrepò Pavese, an alias
for
Croatina: soft, fresh frizzante and
still red; Piedmont’s Bonarda is different. Bonarda in
Lombardy and Emilia-Romagna is an alias for Uva Rara.
Argentina’s Bonarda can be any of
these, or something else.
Bouchet See
CAB FR.
Brunello Alias
for SANGIOVESE, splendid at Montalcino.
Cabernet Franc [Cab Fr] The lesser of two sorts of Cab grown in Bordeaux but
dominant in StÉmilion.
Outperforms CAB SAUV in the Loire (Chinon,
Saumur-Champigny, rosé), in Hungary
(depth and complexity in Villány and Szekszárd) and
often in Italy. Much of northeast Italy’s
Cab Fr turned out to be CARMENÈRE. Used in Bordeaux
blends of Cab Sauv/MERLOT across the
world.
Cabernet Sauvignon [Cab Sauv] Grape of great character: spicy, herby, tannic, with
characteristic blackcurrant aroma. Main grape of the
Médoc; also makes some of the best
California, South American, East European reds. Vies
with Shiraz in Australia. Grown almost
everywhere, and led vinous renaissance in eg. Italy.
Top wines need ageing; usually benefits
from blending with eg. MERLOT, CAB FR, SYRAH, TEMPRANILLO,
SANGIOVESE, etc. Makes
aromatic rosé.
Cannonau GRENACHE
in its Sardinian manifestation; can be v. fine, potent.
Carignan (Carignano, Cariñena) Low-yielding old vines now v. fashionable everywhere
from
south of France to Chile; best: Corbières. Lots of
depth and vibrancy. Overcropped Carignan
is wine-lake fodder. Common in North Africa, Spain
(as Cariñena) and California.
Carignano See
CARIGNAN.
Carineña See
CARIGNAN.
Carmenère An
old Bordeaux variety that is now a star, rich and deep, in Chile (where it’s
pronounced carmeneary). Bordeaux is looking at it again.
Castelão See
PERIQUITA.
Cencibel See
TEMPRANILLO.
Chiavennasca See
NEBBIOLO.
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Dolcetto Source
of soft, seductive dry red in Piedmont. Now high fashion.
Dornfelder Deliciously
light reds, straightforward, often rustic, and well-coloured, in Germany,
parts of the USA, England. German plantings doubled
since 2000.
Fer Servadou Exclusive
to Southwest France, particularly important in Marcillac, Gaillac and
St-Mont. Redolent of soft fruits and spice.
Fetească Neagră Romania:
“black maiden grape” with potential as showpiece variety and being
more widely planted. Needs care and low yields in v’yd,
but can give deep, full-bodied
wines with character.
Frühburgunder An
ancient mutation of PINOT N, found mostly in Germany’s Ahr but also in
Franken and Württemberg, where it is confusingly
known as Clevner. Lower acidity and thus
more approachable than Pinot N.
Gamay The
Beaujolais grape: light, v. fragrant wines, at their best young, except in
Beaujolais
crus (see
France) where quality can be
superb, wines for 2–10 yrs. Makes even lighter wine
in the Loire Valley, in central France, in Switzerland
and Savoie. “Napa Gamay” in
California.
Gamza See
KADARKA.
Garnacha (Cannonau, Garnatxa, Grenache) Becoming ultra-fashionable with terroiristes,
who admire the way it expresses its site. Also gd for
rosé and Vin Doux Naturel (esp in
southern France, Spain, California) but also mainstay
of beefy Priorat. Old-vine versions are
prized in South Australia. Usually blended with other
varieties. Cannonau in Sardinia,
Grenache in France.
Garnatxa See
GARNACHA.
Graciano Spanish;
part of Rioja blend. Aroma of violets; tannic, lean structure reminiscent of
PETIT VERDOT. Difficult to grow but fashionable,
planted more now.
Grenache See
GARNACHA.
Grignolino Italy:
gd everyday table wine in Piedmont.
Kadarka (Gamza) Spicy,
light reds in East Europe. In Hungary revived for Bikavér.
Kékfrankos Hungarian
BLAUFRÄNKISCH.
Lagrein Northern
Italian, deep colour, bitter finish, rich, plummy fruit. DOC in Alto Adige (see
Italy).
Lambrusco Productive
grape of the lower Po Valley. Quintessentially Italian, cheerful, sweet and fizzy
red
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Lefkada Rediscovered
Cypriot variety, higher quality than Mavro. Usually blended because
tannins can be aggressive.
Lemberger See
BLAUFRÄNKISCH.
Malbec (Auxerrois, Côt) Minor in Bordeaux, major in Cahors (alias Auxerrois)
and the star in
Argentina. Dark, dense, tannic but fleshy wine
capable of real quality. High-altitude versions
in Argentina are the bee’s knees.
Maratheftiko Deep-coloured
Cypriot grape with quality potential. Tricky to grow well but
getting better as winemakers learn to manage it.
Mataro See
MOURVÈDRE.
Mavro The
most-planted black grape of Cyprus. Easier to cultivate than MARATHEFTIKO,
but only
moderate quality. Best for rosé.
Mavrodaphne Greek;
the name means “black laurel”. Used for sweet fortifieds; speciality of
Patras, but also found in Cephalonia. Dry versions on
the increase and show great promise.
Mavrotragano Greek,
almost extinct; now revived; found on Santorini. Top quality.
Mavrud Probably
Bulgaria’s best. Spicy, dark, plummy late-ripener native to Thrace. Ages
well.
Melnik Bulgarian
grape originating in the region of the same name. Dark colour and a nice
dense,
tart-cherry character. Ages well.
Mencía Making
waves in Bierzo, Spain. Aromatic, with steely tannins, and lots of acidity.
Excellent with a gd producer.
Merlot The
grape behind the great fragrant and plummy wines of Pomerol and (with CAB FR)
StÉmilion.
An important element in Médoc reds: soft and strong
(and à la mode) in California,
Washington, Chile, Australia; lighter but often gd in
north Italy (can be world-class in
Tuscany), Italian Switzerland, Slovenia, Argentina,
South Africa, New Zealand (NZ), etc.
Perhaps too adaptable for its own gd: can be v. dull;
less than ripe it tastes green. Much
planted in East Europe; Romania’s most planted red.
Modra Frankinja See BLAUFRÄNKISCH
Rubin Bulgarian
cross, NEBBIOLO x SYRAH. Peppery, full-bodied. Gd in blends, but increasingly
used on its own.
Sagrantino ; Italian
grape found in Umbria for powerful, cherry-flavoured wines.
St-Laurent Dark,
smooth, full-flavoured Austrian speciality. Can be light and juicy or deep
and
structured; fashion for overextraction is over. Also
in the Pfalz.
Sangiovese (Brunello, Morellino, Sangioveto) Principal red grape of west-central Italy with a reputation
of being difficult to get right, but sublime and long-lasting when it is.
Research has
produced great improvements. Dominant in Chianti,
Vino Nobile, Brunello di Montalcino,
Morellino di Scansano and various fine IGT offerings.
Also in Umbria generally (eg.
Montefalco and Torgiano) and across the Apennines in
Romagna and the Marches. Not so
clever in the warmer, lower-altitude v’yds of the
Tuscan coast, or in other parts of Italy
despite its near ubiquity. Interesting in Australia.
Zinfandel [Zin] Fruity,
adaptable grape of California with blackberry-like, and sometimes
metallic, flavour. Can be structured and gloriously
lush, ageing for decades, but also makes
“blush” pink, usually sweet, jammy. Genetically the
same as southern Italian PRIMITIVO and
Croatia’s Crljenak, which is almost extinct.
Zweigelt (Blauer Zweigelt) BLAUFRÄNKISCH x ST-LAURENT, it is popular in Austria
for aromatic,
dark, supple, velvety wines.
Also found in Hungary and Germany.
Xinomavro Greece’s answer to NEBBIOLO. “Sharp-black”; the basis for Naoussa, Rapsani,
Goumenissa, Amindeo. Some rosé, still or sparkling. Top quality can age for decades. Being tried in China.
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Modri Pinot See
PINOT N.
Monastrell See
MOURVÈDRE.
Mondeuse Found
in Savoie; deep colour, gd acidity. Could be same as Italy’s REFOSCO.
Montepulciano Deep-coloured
grape dominant in Italy’s Abruzzo and important along Adriatic
coast from the Marches to southern Apulia. Also name
of a famous Tuscan town, unrelated.
Morellino Alias
for SANGIOVESE in Scansano, southern Tuscany.
Mourvèdre (Mataro, Monastrell) Star of southern France and Australia (sometimes as
Mataro)
and, as Monastrell, Spain. Excellent dark, aromatic,
tannic grape, gd for blending. Enjoying
new interest in eg. South Australia and California.
Napa Gamay See
GAMAY.
Nebbiolo (Chiavennasca, Spanna) One of Italy’s best red grapes; makes Barolo,
Barbaresco,
Gattinara and Valtellina. Intense, nobly fruity,
perfumed wine but v. tannic: improves for yrs.
Negroamaro Apulian
“black bitter” red grape with potential for both high quality or high volume.
Nerello Mascalese Medium-coloured,
characterful Sicilian red grape capable of making wines
of considerable elegance.
Nero d’Avola Dark-red
grape of Sicily. Quality levels from sublime to industrial.
Nielluccio Corsican;
plenty of acidity and tannin. Gd for rosé.
Öküzgözü Soft,
fruity Turkish grape, usually blended with BOĞAZKERE, rather like MERLOT in
Bordeaux is blended with CAB SAUV.
Pamid Bulgarian:
light, soft, everyday red.
Periquita (Castelão) Planted throughout south Portugal, esp in Península
de Setúbal. Originally
nicknamed Periquita after Fonseca’s popular
(trademarked) brand. Firm-flavoured,
raspberryish reds develop a figgish, tar-like
quality.
Petite Sirah Nothing
to do with SYRAH; rustic, tannic, dark wine. May be blended with ZIN in
California; also found in South America, Mexico and
Australia.
Petit Verdot Excellent
but awkward Médoc grape, now increasingly planted in CAB areas
worldwide for extra fragrance. Mostly blended but
some gd varietals, esp in Virginia.
Sangioveto See
SANGIOVESE.
Saperavi Gd,
balanced, v. long-lived wine in Georgia, Ukraine, etc. Blends v. well with CAB
SAUV (eg. in Moldova). Huge potential, seldom gd
winemaking.
Schiava See
TROLLINGER.
Schwarzriesling PINOT
MEUNIER in Württemberg.
Sciacarello Corsican,
herby and peppery. Not v. tannic.
Shiraz See
SYRAH.
Spanna See
NEBBIOLO.
Spätburgunder German
for PINOT N.
Syrah (Shiraz) The
great Rhône red grape: tannic, purple and peppery wine that matures
superbly. Important as Shiraz in Australia,
increasingly gd under either name in Chile and
South Africa, terrific in NZ (esp Hawke’s Bay).
Widely grown.
Tinta Roríz See
TEMPRANILLO.
Tinto Fino See
TEMPRANILLO.
Touriga Nacional Top
Port grape in the Douro Valley, now widely used for floral, stylish table
wines. Seen as Portugal’s best red. Australian
Touriga might be this or one of several others;
California’s Touriga is usually Touriga Franca.
Trincadeira (Tinta Amarela) Portugal; v.gd, spicy Alentejo. Tinta Amarela in
Douro.
Trollinger (Schiava, Vernatsch) Popular pale red in Germany’s Württemberg; identical with Tyrolean Vernatsch and Schiava. In Italy, snappy and
brisk.
Vernatsch See
TROLLINGER.
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Pinotage Singular
South African grape (PINOT N x CINSAULT). Has had a rocky ride, but is
emerging engaging, satisfying, even profound, from
best producers. Gd rosé, too. Fashionable
“coffee Pinotage” is espresso-toned, sweetish and
aimed at youth market.
Pinot Crni See
PINOT N.
Pinot Meunier (Schwarzriesling) 3rd grape of Champagne, scorned by some, used by
most.
Softer, earlier drinking than PINOT N; useful for
blending. Found in many places; vinified as a
white for fizz or occasionally (eg. Germany’s Württemberg,
as Schwarzriesling) as still red.
Samtrot is local variant in Württemberg.
Pinot Noir (Blauburgunder, Modri Pinot, Pinot Crni,
Spätburgunder) [Pinot N] The
glory of
Burgundy’s Côte d’Or, with scent, flavour and texture
that are unmatched anywhere. Recent
German efforts have been excellent. V.gd. in Austria,
esp in Kamptal, Burgenland,
Thermenregion. Light wines in Hungary; light to
weightier in Switzerland, where it is the main
red variety and also known as Clevner. Splendid
results in California’s Sonoma, Carneros
and Central Coast, as well as Oregon, Ontario, Yarra
Valley, Adelaide Hills, Tasmania, NZ’s
South Island (Central Otago) and South Africa’s
Walker Bay. Some v. pretty Chileans. New
French clones promise improvement in Romania. Modri
Pinot in Slovenia; probably country’s
best red. In Italy, best in northeast and gets worse
as you go south. PINOT BL and PINOT GR are
mutations of Pinot N.
Plavac Mali Croatian,
and related to ZIN, like so much round there. Lots of quality potential, can
age well, though can also be alcoholic and dull.
Primitivo Southern
Italian grape, originally from Croatia, making big, dark, rustic wines, now
fashionable because genetically identical to ZIN.
Early ripening, hence the name.
Refosco (Refošk) In
northeast Italy possibly a synonym for MONDEUSE of Savoie. Various DOCs
in Italy, esp Colli Orientali. Deep, flavoursome and
age-worthy wines, particularly in warmer
climates. Dark, high acidity. Refošk in
Slovenia and points east is genetically different but
tastes similar.
Refošk See
REFOSCO.
Roter Veltliner Austrian;
the red version of GRÜNER VELTLINER. There is also a Frühroter and a
Brauner Veltliner.
Tannat Raspberry-perfumed,
highly tannic force behind Madiran, Tursan and other firm reds
from Southwest France. Also rosé. Now the star of
Uruguay.
Tempranillo (Aragonez, Cecibel, Tinto Fino, Tinta del
País, Tinta Roríz, Ull de Llebre)
Aromatic, fine Rioja grape, called Ull de Llebre in
Catalonia, Cencibel in La Mancha, Tinto
Fino in Ribera del Duero, Tinta Roríz in Douro, Tinta
del País in Castile, Aragonez in
southern Portugal. Now Australia, too. V. fashionable;
elegant in cool climates, beefy in
warm. Early ripening, long maturing.
Teran Close
cousin of REFOSCO, same dark colour, high acidity, appetizing, esp on
limestone
(karst). Slovenia and thereabouts.
Teroldego Rotaliano Italian: Trentino’s best indigenous variety makes
serious, full-flavoured
wine, esp on the flat Campo Rotaliano.
Tinta Amarela See
TRINCADEIRA.
Tinta del País See
TEMPRANILLO.
Tinta Negra Until
recently called Tinta Negra Mole. Easily Madeira’s most planted grape and
the mainstay of cheaper Madeira. Now coming into its
own in Colheita wines (See
Port, Sherry & Madeira).
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